The Chew: Cheesy Herb Biscuit Monkey Bread Recipe

The Chew: Cheesy Herb Biscuit Monkey Bread

Carla Hall and Clinton Kelly teamed up in an effort to answer a very important questions: store-bought or homemade? It depends on the recipe, right? For their Cheesy Herb Biscuit Monkey Bread, the duo made two versions, one with homemade biscuits and one with store-bought canned biscuit dough. They admitted that both were surprisingly, equally delicious, but there can only be one winner. They turned to some audience members sitting at the tasting table to hear what they thought, and ultimately declared store-bought the winner. But all-in-all, it doesn’t matter which version you go with, because this recipe is an absolute winner! If you decide to go with store-bought dough, use 2 cans or 16 biscuits.

To get the recipe, click next page.

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The Chew: Cheesy Herb Biscuit Monkey Bread Recipe Ingredients

The Chew: Cheesy Herb Biscuit Monkey Bread Recipe

Clinton Kelly and Carla Hall prepared Cheesy Herb Biscuit Monkey Bread with both store-bought and homemade biscuit dough, to find out which was better. (mattcc716 / Flickr)

  • 1/4 C yellow cheddar cheese – finely grated
  • 1 tbsp butter – at room temperature, for greasing
  • 1/4 C panko

For the Biscuits:

  • 1 tbsp baking powder
  • 1 tsp Kosher salt
  • 2 tbsp vegetable shortening
  • 2 1/2 C all-purpose flour + more to shape the dough
  • 1/2 tsp baking soda
  • 1 stick + 2 tbsp melted butter – cubed, chilled
  • 1 1/2 C buttermilk

For the Monkey Bread:

  • 2 tbsp sage leaves – chopped, divided
  • 1/2 C parsley – chopped
  • 1 C yellow cheddar cheese – finely grated
  • 1 recipe biscuits – quartered
  • 2 tbsp thyme leaves – chopped, divided
  • 2 garlic cloves – peeled, grated
  • Kosher salt and freshly ground black pepper

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The Chew: Cheesy Herb Biscuit Monkey Bread Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Grease a 10-inch bundt pan with a pastry brush and 1 tbsp softened butter
  3. Combine the panko bread crumbs and cheddar
  4. Coat the bundt pan in the bread crumb mixture, pouring off excess, then set aside

For the Biscuits:

  1. In a large bowl, add the baking powder, flour, baking soda, and salt, then whisk
  2. Add the butter and toss to coat in the flour
  3. Cu the vegetable shortening and butter into the flour mixture with your hands, until the butter is in pea-sized pieces
  4. Use a spatula or wooden spoon to stir in the melted butter and buttermilk until a dough is formed
  5. On a lightly floured surface, press the dough out with a 2-inch biscuit cutter, to make 12 rounds
  6. Put onto a baking sheet and freeze for 10 minutes

For the Monkey Bread:

  1. Remove the biscuits from the freezer and cut the dough into quarters
  2. Put the cut biscuits into a large bowl and toss with the parsley, thyme, sage, garlic, and cheddar
  3. Put into the prepared bundt pan and bake for 40 minutes
  4. Remove from the oven and let rest for 5 minutes
  5. Invert onto a plate and serve right away

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